Coconut Chicken Curry

 

 

 

 

 

 

 

Coconut Chicken Curry

1 tablespoon of olive oil

1 bag of mini potatoes

1 large skinless boneless chicken breast cubed

1/4 cup of shredded carrots

1/4 cup of pea snaps

1 slab of butter

1 cup of sliced mushrooms

1 bunch of basil

2 Tablespoons of sun dried tomatoes

1 cup of coconut milk

1/2 jar of green curry sauce

1 small tub of sour cream

1 lime sliced

 

Salt and Pepper

In a large skillet heat and add the olive oil then the mini potatoes. Cut up the chicken and add that to the skillet with salt and pepper. Stir in the carrots and pea snaps and cook on medium heat for ten minutes. Add in the butter, basil and mushrooms. Add the coconut milk, green curry sauce, sour cream, tomatoes, and salt and pepper to taste. Garnish with a lime wedge. Simmer for ten minutes on a low heat. Serve with rice.